|Cooking time 15 minutes||Number of servings 1|
Carrots, shallots, zucchini, bell pepper mine. Cut into dice.
Venison and lamb are processed and cut into cubes.
Cook bucatini for 12 minutes in salted water.
In olive oil fry shallots and carrots until soft.
To the vegetables add zucchini and bell pepper, fry.
Separately on a Teflon pan fry the venison and lamb until soft.
Fried meat add the vegetables and fry for 3 minutes.
In vegetables and meat, pour the red wine and evaporate it.
Pour in ragu tomato sauce, put the parsley, salt, pepper and simmer for 10-12 minutes.
On the plate put the bucatini in the form of a slot, in the middle put a ragout, decorate with a sprig of parsley and Parmesan cheese.